Nearly all my cookware is cast-iron, though to get a nice, golden crust without deep-frying these, a non-stick pan is the way to go. Be…
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Char-Grilled Oysters
As much as I’d like to take credit for this idea, it’s just my version of Drago’s Charbroiled Oysters. Even people who don’t like raw oysters…
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Bison Bites
The relatively large proportion of green onions and cilantro to bison in these meatballs keeps them moist even though the fat content is very low.…
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Beef Bones
If you’ve never tried this fabulously fatty treat, you owe it to yourself to indulge at least once. The richness of the marrow is countered…
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Chorizo & Apples
While picking up a few things at DeLuca’s this past weekend, I spotted some Iberico Chorizo. Who could possibly pass up dry-cured sausage made from acorn-fed…
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Cheeks & Leeks
If I didn’t wait so long to begin reading Fergus Henderson’s “The Whole Beast” this might be a speedy preparation of pork cheeks. It’s not,…
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Crispy Cantaloupe
Yes, I know we’ve all had prosciutto-wrapped cantaloupe more times than we can count. What’s so special about it here? Well, I happened to be…
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Edamame Hummus
Those of you on the mailing list who know me personally and have sampled this hummus at shared events can now say “finally!” As you’ve…
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Portobello Pizzas
These “pizzas” could be prepared in the oven using a combination of baking and broiling, though the barbecue is best for quickly removing moisture from…
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Wrapped Asparagus
I may have tagged this tasty Italian-influenced treat as an appetizer, though it is definitely substantial enough for an entree. Get creative by using your…
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